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Ingredients
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Pie Crust
Pie Filling
Whipped Cream
Method
Pie Crust
- 1
Prepare the Pie Crust
In a large bowl, combine the flour, sugar, and salt. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- 2
Add Ice Water
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overwork the dough.
- 3
Chill the Dough
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Roll out the Dough
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie pan and trim the edges.
Pie Filling
- 5
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 6
Mix the Filling
In a large bowl, whisk together the corn syrup, sugar, eggs, and vanilla extract until well combined.
- 7
Add Pecans
Stir in the pecan halves until they are evenly distributed throughout the filling mixture.
- 8
Pour the Filling into the Crust
Pour the pecan filling into the prepared pie crust, ensuring an even distribution of pecans.
- 9
Bake the Pie
Bake in the preheated oven for 60-70 minutes or until the filling is set and the crust is golden brown. If the crust edges begin to brown too quickly, cover them with foil.
- 10
Cool the Pie
Once baked, remove the pie from the oven and let it cool completely on a wire rack before serving.
Whipped Cream
- 11
Prepare Whipped Cream
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
- 12
Whip the Cream
Using an electric mixer, whip the cream on medium-high speed until soft peaks form. Be careful not to over-mix.
- 13
Serve
Serve the pecan pie slices with a generous dollop of whipped cream on top.